Lobster, Anyone ???

[smoochie]

I live in Arizona and I've never had lobster. I have what I consider 2 GORGEOUS lobster tails. I think I know the basic way to make them....but I'd like to know what else is out there ?

How do YOU cook your lobster tails when steaming them ? For how long ?

Thanks !

Cheers !!!!

Comments

[sumimasen_kiyo]

I've never cooked lobster but wanted to say that I love your icon!

[smoochie]

thanks ! help yourself if you'd like it it's for the taking ! have you seen "wicked" ???

[kitarra]

I broil lobster. I split the tail in half, tuck butter between the shell and the meat and place more slivers of butter on top then I broil the suckers untill they are all white inside. I also add blue cheese during the middle of the broiling process and go ahead and broil till hot and bubbly. This is Christmas dinner every year. I serve it whith sharp cheddar and broccoli mashed potatoes and salad!

[smoochie]

uh, sorry, am a chef so not to sound stupid (we did a BRIEF, FAST session on fish/seafood and i was absent and never tested, therefore never studied it on lobster :/) .....

HOW do you cut it ? do you cut through the shell ? to what temperature ? just broil ? what about the grill ?

GAH !

need help with tamales ? rellenos ? how about enchiladas ? i'm your girl ! :P

[kitarra]

Thats OK. Lobsters are unweildy little beasties. To cut the lobster tail in half, take your chef knife and stick it in between one of two plates on the top side and push down. This will create a crack in both the top and bottom plate. From there you can easily push down to split the tail first one way then the other. Really easy to do! Putting the knife in the middle of the two plates helps prevent it from slipping and cutting you. And makes it easier to split in half. You split lenghtwise.

I would not grill a lobster tail because the meat is delicate. But whole lobster are great grilled. Just be sure to mist them with water as you cook.

Broil is broil on most ovens. So just set it to broil and you are good to go. Make sure there is a bit of clearance between the element and the lobster so that you dont' burn it. The butter will keep it from drying out.

[vodgut]

I do actually grill lobster tails, and prefer it slightly to broiling. I basically do the cuts like you said, but don't completely split the bottom plate, but leave the meat attached at the end of the tail, and prop it up on top of the shell so the meat is away from the actual grate. Then grill with the shell side down, indirect heat. The shell might get a bit burnt, but that doesn't matter that much since you don't eat that.

Broiling is good, too, though.

[ser_kai]

Barbecue until they change colour or vol au vent.

[pygmalion_]

When I cook crayfish (like lobsters without claws) I get the sharpest knife I can find and split them in half.

Then I grab the best butter I can find, add a crushed clove of garlic and a decent splash of VSOP Cognac. Then you've got to work that mix really had with a fork or a spoon to get the butter to a consistency that will mix with the cognac rather than just letting it pool on the surface.

Shmear your deliciousized butter over the exposed tail meat and then "broil" (in Australia we call that grilling - go figure) the tails so that the butter melts into the tail meat.

Open the best bottle of Chardonay you can afford and wonder what the poor people are doing tonight!